Egg custard in the microwave

Ingredients for 6 servings:

• 4 eggs
• 4 sprigs of parsley, finely chopped
• ½ cup whipped cream
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg, freshly grated
• some butter for the mold

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 5 minutes; Total time approx. 6 minutes

Ready in 5 minutes.

Whisk the eggs, heavy cream, very finely chopped parsley, pepper, salt, and a freshly grated pinch of nutmeg until light and fluffy. Transfer the mixture to a buttered, microwave-safe bowl. I use a deep-sided glass bowl, as the egg mixture rises quite high. Cook uncovered for 5 minutes at 800 watts. After the 5 minutes are up, let the mixture cool slightly (the egg custard will collapse again). Cut the egg custard into 5 mm cubes and add to the soup. The reason for the 5 mm cubes is as follows: The egg custard cubes will expand by up to 1 cm if they are briefly cooked at the end.